1 cup Caribbean pumpkin, large dice (sub butternut squash or sweet potato)
8 ounces tomato sauce
2 tablespoons white distilled vinegar
2 tablespoons chopped Spanish olives
2 15.5 oz cans of red kidney beans, drained
Water to cover
1 teaspoon of Better Than Bouillon, (chicken)
Salt to taste
½ cup cilantro, finely chopped
Add oil and Sazon to a 2-quart saucepan over mid-high heat.
Add the ham and salt pork. Fry until the fat has rendered and the salt pork is golden.
Lower the heat to medium and add the onion and pepper. Cook for 2 minutes then add the garlic. Cook for 1 minute until fragrant and then add the tomato sauce and vinegar. Wait one minute more and add the pumpkin and alcaparrado. Cook for 5 minutes over medium heat.
Add the beans, and add enough water to cover the beans along with the cube of bouillon. Stir and taste the broth. Add salt to taste.
Cook uncovered over medium heat for 20 minutes until the pumpkin has softened. If halfway through the cook, the liquid in the beans reduces too much add 1/4 cup of water.